NUTRITION

SERVINGS

INGREDIENTS

5 oz Top sirloin steak

0.5 cup Cooked whole wheat penne pasta

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

0.5 tbsp Extra virgin olive oil

2 clove Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Pat the sirloin steak dry with paper towels and season both sides evenly with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the steak in the hot skillet and sear for approximately 3 to 4 minutes per side for medium-rare, then transfer to a plate to rest for 5 minutes.

• 4

  Reduce the skillet heat to low and add the minced garlic, sautéing for 30 seconds until fragrant but not browned.

• 5

  Add the cooked whole wheat pasta and fresh baby spinach to the skillet, tossing gently until the spinach is just wilted.

• 6

  Remove the skillet from the heat and stir in the Greek yogurt and grated parmesan cheese until the pasta is coated in a smooth sauce.

• 7

  Thinly slice the rested steak against the grain and arrange it over the creamy pasta.

• 8

  Garnish with freshly chopped parsley and serve immediately.